Original Kefir
- Heat one liter of milk to 82°C / 180°F or bring to a boil. Let it cool down to 23-25°C / 73-77°F (no thermometer? Dip your finger in the milk, it should be lukewarm).
- Add 1 sachet and stir until completely dissolved.
- Pour the mixture into a clean, airtight container.
- Close the lid and let stand at room temperature until the kefir curd forms (about 24 hours).
- Refrigerate for about 8 hours to stop fermentation. Consume within 7 days.
Probiotic Kefir
- Heat one liter of milk to 82°C / 180°F or bring to a boil. Let it cool down to 23-25°C / 73-77°F (no thermometer? Dip your finger in the milk, it should be lukewarm).
- Add 1 sachet and stir until completely dissolved.
- Pour the mixture into a clean, airtight container.
- Close the lid and let stand at room temperature until the kefir curd forms (about 24 hours).
- Refrigerate for about 8 hours to stop fermentation. Consume within 7 days.
